Roasted Honey Balsamic Fig Salad with Goat Cheese and Pistachios

“A great fig should look like it’s just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet.”
Yotam Ottolenghi

My neighbor Marty opened his garden to me today and I picked some gorgeous Russian lettuce. Totally unknown to me, Marty touted its powerhouse health benefits in green smoothies.   Russian lettuce has more of the texture of kale so I created a recipe using it in a hearty salad with honey balsamic roasted figs, herbed chèvre, toasted pistachios and some crispy prosciutto which is totally optional but pairs perfectly with the figs.  The viniagrette was made with orange juice, honey and dijon.  A delicious salad to ease summertime flavors into fall!

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The gorgeous Russian lettuce with its pretty purple veining. If you’re lucky to get your hands on some, remove the tough center stem.

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Luscious, in-season figs. Is there a more sensuous fruit?

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Cut the figs in half, drizzle with honey and roast at 400 F for 10 minutes.

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Drizzle the warm figs with the balsamic and reserve.

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On a large rimmed platter, toss your greens with the vinaigrette before assembling the salad.

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The greens topped with the roasted figs, goat cheese, toasted pistachios and crumbled bacon.

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Roasted Honey Balsamic Fig Salad with Goat Cheese and Pistachios

  • Servings: 4
  • Difficulty: easy
  • Print

15 fresh figs, cut in half

2 T honey

2 T aged balsamic vinegar

6 c of hearty salad greens(kale, arugula, Russian lettuce)

5 oz herbed goat cheese

4 T pistachios, toasted

2 oz of prosciutto or bacon, cooked crisp and crumbled

Dressing:  1/2 c orange juice, 1/4 c honey, 1 T dijon mustard, 1 clove garlic minced,  1/4 c olive oil, salt and pepper to taste.  In a small jar, combine all the ingredients and shake well.

Preheat the oven to 400 F.  On a foil or parchment lined sheet, place the figs, cut size up, and drizzle with the honey.  Roast for 10 minutes.  Remove from oven and drizzle with the balsamic vinegar.

To toast the pistachios, heat them over medium heat until fragrant, a minute or 2.  Watch closely to not burn.  Remove from heat and reserve.   Using the same pan. cook the prociutto or bacon if using, until crisp.  Crumble and reserve.

To assemble the salad:  on a rimmed platter, spread the lettuce and toss with enough vinaigrette to lightly coat. Scatter evenly with the herbed goat cheese.  Set the roasted figs on top. Sprinkle with the pistachios and finish with the crumbled prociutto and a few grinds of pepper.

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One of my own creations, painted for my sister, another lover of figs.

Sharing this salad with the talented bloggers at Fiesta Friday hosted by Angie, Effie at Food Day Dreaming and Steffi at Ginger and Bread.

28 thoughts on “Roasted Honey Balsamic Fig Salad with Goat Cheese and Pistachios

  1. What a beautiful, sensuous meal! I feel inspired! And the painting for your sister is lovely; you are a woman of many talents!

    • Thank you so much Emileah! It all started with your family’s wonderful garden! I feel so blessed to have been able to sample the freshest of produce. Your dad tells me you make incredible stuffed squash blossoms. Xo

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  2. This salad looks so lovely! I love so many of the ingredients, especially honey and balsamic vinegar. I have never roasted figs, but they look very delicious!

    • Thank you Natalie! I hope you like it as much as we did. Wanted to comment on your corn chiwder but the page kept reloading! Was in the mood for corn chowder this week and this recioe looks delicious! Thank you.

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  3. Thank you Liz! I am an amateur painter at best and this was an early piece. Trying my hand at abstracts now but they are really hard! Figs and chevre are a great combination especially with a bit of honey. Hope you like the roasting texture of the figs. Happy weekend!

  4. What a wonderful array of fresh produce in your salad, I could devour that entire plate and then come back for seconds. I love all the ingredients… and that painting is just beautiful!

    • Thank you Loretta! Does your garden have Russian lettuce? It’s very hearty but delicious. Would have loved to serve you some! Enjoy this great weather and holiday weekend. Still did not get your posts in Reader or email. Ughhhh! I will try to sign up again.

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    • As I type this, I am sitting next to a big plate of home grown tomatoes and herbs from this same neighbor and a big bowl of apples from another. Blessed indeed! Glad you enjoyed the salad Emma. I thought of the figs because of the veining in the lettuce being a color match. It was really good! Thanks for visiting. Happy Sunday!

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    • Thank you so much Lyn! It has Middle Eastern flavors with the honey, figs nd pistachios, doesn’t? I just visited your site and am blown away that you have 9 kids! OMG, I can barely cope with 3. My mom is 1 of 15, born over 18 years, 13 girls! I could not comment only “like” the posts I read. Love your Greek style salad. That is the real way to make it. MY favorite!

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      • thanks! I spent about 30 years with people from various arab countries including my mother in law and so my recipes are authentic and I love sharing them. Thanks so much for visiting! Wow 15!!!

  5. I’ve never heard of Russian lettuce before (even though I lived many years in Russia) but it looks lovely. I’ll look for seeds for next year. Your salad is fabulous.

    • I can’t believe that Hilda! I had not heard of it either but my neighbor swears by it for green smoothies. He has a friend who has fought Stage 4 cancer with it after studying nutition in Puerto Rico geared to anti cancer diets. It tastes and texturally handles like kale. I did find a nutritional chart for it online but not much else. It is very pretty too!

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  6. So sad you can’t get figs in the midwest! Why can’t they ship them from CA? I know you’d creative amazing dishes with them. If you get your hands on some, this salad is a delicious way to use them! Good to have you back!!!

  7. Pingback: 15 Salads For Summer | French Gardener Dishes

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